Dinich wot (potato stew with berbere)

Instructions

1. Peel the potatoes and cut them into large cubes of about 3 cm.
2. Finely chop the onions and garlic, then fry them in the niter kibbeh over medium heat for 8 minutes.
3. Add the berbere and stir for 2 minutes to warm it through without burning it.
4. Add the potatoes, salt and water, then stir to coat the cubes well in the sauce.
5. Cover and simmer gently for 25 minutes, stirring from time to time, until the potatoes are tender.
6. Mash a few cubes against the sides of the pan to thicken the sauce, check the salt and serve hot.